First, pour out the flour into a large bowl. Crack the eggs into the bowl. Then, pour in the milk.

Next, whisk the mixture until it turns runny. Once it turns runny with no sight of egg nor milk, pour the entire mixture into the frying pan and cook over low heat.

If you want to be fancy, you can use differently-shaped moulds to fry the pancake instead. It just takes more time as you have to wait for the entire pancake to cool down before flipping it over and frying the other side till the skin turns light brown in colour. For this recipe, I used a heart-shape mould.